French Onion Stuffed Chicken Casserole
Ingrèdiènts
- 2 tablèspoons unsaltèd buttèr
- 4 largè onions halvèd and thinly slicèd
- Pinch of salt and pèppèr to sèason
- 2 tèaspoons frèsh choppèd thymè dividèd
- 2 tablèspoons whitè winè, shèrry or balsamic vinègar (OPTIONAL)
- 2 clovès garlic mincèd
- 1/2 cup bèèf broth or stock dividèd
- 1 tablèspoon olivè oil
- 4 bonèlèss, skinlèss chickèn brèasts
- 2 tèaspoons garlic powdèr
- 1 tèaspoon ground thymè
- 1 cup shrèddèd gruyèrè chèèsè (or mozzarèlla chèèsè)
- 4 tablèspoons frèshly gratèd parmèsan chèèsè
Instructions
- Prèhèat ovèn to 400°F (200°C).
- Lightly grèasè a 9x12-inch baking dish. Sèt asidè.
- Mèlt buttèr in a largè skillèt ovèr mèdium-high hèat. Add onions and sèason with salt, pèppèr and half of thè frèsh choppèd thymè. Cook for 5-8 minutès until soft.
- Rèducè hèat to mèdium and cook, whilè stirring occasionally, until onions arè caramèlizèd and jammy (about 15 minutès). Pour in 1/4 cup of broth if pan gèts too dry, and kèèp stirring until onions arè brownèd.
- OPTIONAL: Pour in whitè winè, shèrry or balsamic vinègar to dèglazè thè pan and gèt somè additional flavours into thè onions. Lèt cook for a minutè until thè saucè thickèns slightly.
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Gèt full intructions, visit original rècipè @cafedelites.
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